To make the dumplings, combine the garlic, ginger, chives, sesame oil, coriander and dried shitake mushrooms in a food processor. Blitz for 1-2 minutes until combined. Add mushrooms to the food processor and blitz for a further 30 seconds.
Use a teaspoon to add a small amount of the mushroom mixture to the centre of the gow gee wrappers. With wet fingers, lightly dampen the edge of the wrapper. Fold in half to encase the filling then press the edges together to seal. Repeat this process until all of the mixture has been used.
Place the prepared dumplings in a bamboo or stainless steel steaming basket. Set aside.
Combine all of the ingredients for the soup in a large saucepan. Bring to the boil then reduce heat to low and allow to simmer.
Place the steaming basket on top of the saucepan, ensuring the lid is in place and secured to contain the steam. Cook the dumplings for 15 minutes.
Once the dumplings are cooked, transfer them to serving bowls. Ladle the soup over the dumplings and serve with additional sliced chilli.
Place one tortilla in the frying pan at a time. Top with cheese and mushroom mixture. Once the cheese starts to melt, fold the tortilla in half and cook on each side until golden and crisp. Repeat for the remaining tortillas and filling.
To make the broth, combine the remaining chipotle in adobo and beef stock in a small saucepan. Bring to the boil then reduce heat and simmer for 5 minutes.
To make the salsa, combine the remaining tomatoes, onion and coriander in a small bowl with a squeeze of lime juice.
Serve the tacos with the chipotle broth and tomato salsa.
Ingredients
Directions
To make the dumplings, combine the garlic, ginger, chives, sesame oil, coriander and dried shitake mushrooms in a food processor. Blitz for 1-2 minutes until combined. Add mushrooms to the food processor and blitz for a further 30 seconds.
Use a teaspoon to add a small amount of the mushroom mixture to the centre of the gow gee wrappers. With wet fingers, lightly dampen the edge of the wrapper. Fold in half to encase the filling then press the edges together to seal. Repeat this process until all of the mixture has been used.
Place the prepared dumplings in a bamboo or stainless steel steaming basket. Set aside.
Combine all of the ingredients for the soup in a large saucepan. Bring to the boil then reduce heat to low and allow to simmer.
Place the steaming basket on top of the saucepan, ensuring the lid is in place and secured to contain the steam. Cook the dumplings for 15 minutes.
Once the dumplings are cooked, transfer them to serving bowls. Ladle the soup over the dumplings and serve with additional sliced chilli.
Place one tortilla in the frying pan at a time. Top with cheese and mushroom mixture. Once the cheese starts to melt, fold the tortilla in half and cook on each side until golden and crisp. Repeat for the remaining tortillas and filling.
To make the broth, combine the remaining chipotle in adobo and beef stock in a small saucepan. Bring to the boil then reduce heat and simmer for 5 minutes.
To make the salsa, combine the remaining tomatoes, onion and coriander in a small bowl with a squeeze of lime juice.
Serve the tacos with the chipotle broth and tomato salsa.